Crispy outside and soft, melty inside pumpkin Sofficcini: a fridge-cleanout recipe ideal for quick dinners. The pumpkin is cut into half-moons, filled with mozzarella (or provola) and speck, dipped in batter, breaded and air-fried until golden.
Cut the pumpkin into half-moon slices and remove any seeds.
Cut the mozzarella or provola into thin slices.
Fill each half-moon of pumpkin with a slice of mozzarella/provola and a slice of speck, then top with another half-moon of pumpkin.
Prepare the batter by mixing 1 cup of flour (about 125 g) with 1 cup of water (about 125 mL) and 1 teaspoon of salt until smooth.
Coat the filled half-moons first in the batter, then in the breadcrumbs mixed with Parmesan and dried thyme (or rosemary/sage).
Arrange the Sofficcini in the air fryer and spray them with a little oil or oil spray.
Cook at 200°C for 18-20 minutes until golden and crispy on the outside.
Remove from the oven and serve hot, to enjoy them stringy and melty inside.
Air fryer
Batter bowl
Plate or bowl for breadcrumbs
Knife
Tip: use provola if you are worried that the mozzarella may release too much water. Suitable for 4 people as an appetizer or light main course.
Italia
| Energy (kcal) | 135.43 |
| Carbohydrates (g) | 14.52 |
| of which sugars (g) | 2.15 |
| Fat (g) | 5.31 |
| of which saturates (g) | 2.56 |
| Protein (g) | 7.96 |
| Fibre (g) | 0.74 |
| Salt (g) | 0.33 |
